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Crispy, crunchy gluten free sourdough discard crackers, flavoured with linseed, sesame and parmesan – these little beauties are easy to make and incredibly munchable. Plus full of fibre and goodness and a great way to avoid sourdough discard going in the bin.

You can vary the seeds and flavour if you wish, simply make the base dough and adjust accordingly. It’s a really versatile recipe.

If you want to learn more about making your own gluten free sourdough bread at home, I’d recommend my cookbook as a starting point. It contains a step by step guide on making your own sourdough starter, and it has the recipe for my beloved sourdough boule.

There is also a whole chapter on lovely breads (as well as lots of meal and baking recipes): Eat & Enjoy Gluten Free (Amazon review: “Without doubt this is the best gluten free (actually scrap that) .. this is the best recipe book I own!” Jen).

What Ingredients Do I Need?

For these gluten free sourdough discard crackers I use gluten free sourdough starter, water, whole blond psyllium husk, cornflour (corn starch), golden linseed, black sesame and parmesan. With a little olive oil and salt to finish.

I recommend you use the gluten free sourdough starter recipe from my cookbook for this recipe, as I have not trialled it with other varieties of sourdough starter. Mine starter is 100% hydration (50% water, 50% gluten free flours – specifically gf oat and brown rice).

Can I Vary the Seeds & Flavour?

Yes absolutely – if you are dairy free you can skip the parmesan and add a pinch of salt to the sourdough discard crackers. And as for the seeds, you can vary these, although I would recommend sticking with small sized seeds such as sesame, linseed and poppy.

What is Psyllium Husk?

This is our magic ingredient for this recipe and it really essential – do not skip it. It is a naturally-dervived fibre and it helps to give flexibility to gluten free bread, acting as a binder and improving the final texture of your bake.

I highly recommend using whole blond psyllium husk, which is widely available online and from health food stores. I buy this excellent variety from Other Flours.

If using powdered psyllium, reduce the amount by 10% as that’s a bit more potent than the whole husk.

For more information about psyllium husk, have a read of my explainer article here.

Gluten Free Sourdough Discard Crackers Recipe

Time for the recipe, which you’ll find below. And below that are some photos to help guide you through the various stages of the recipe, if needed (I love a visual aid personally!).

If you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy these crackers, please leave a review on the recipe card below as reviews are immensely helpful. Thank you!

Laura x

Gluten Free Sourdough Discard Crackers
Yield: Approx 35 small crackers

Gluten Free Sourdough Discard Crackers

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Delicious little gluten free sourdough discard crackers, flavoured with parmesan, sesame and linseed. These full of goodness, incredibly munchable and a lovely way to use spare sourdough starter.

Ingredients

  • 100g gluten free sourdough discard
  • 5g whole blond psyllium husk
  • 50ml water
  • 10g corn flour (corn starch)
  • 20g golden linseed/flaxseed
  • 5g black sesame seeds
  • 20g parmesan cheese, finely grated
  • A little olive oil and flaky salt to finish

Instructions

  • Mix the sourdough discard with the psyllium husk and water in a mixing bowl - stir well then leave to sit for 5 minutes. Stir again and leave to sit for a further 5 minutes until it has absorbed the water.
  • Preheat your oven to 160C (fan). Then add the cornstarch, linseed and sesame to the bowl and mix through until you have a sticky dough.
  • Add the grated parmesan and knead the dough on your worktop until you have a small, firm ball of dough.
  • Line a baking tray with a silicone mat or sheet of non stick baking paper. Very lightly flour the baking mat and a rolling pin and add the dough to your mat - roll out nice and thin (a couple of mm), to approx 24cm x 22cm in size.
  • Cut the dough into squares, leaving them together (we'll separate the crackers later in baking). Brush with olive oil and sprinkle with flaky salt. Then bake in the oven for 30 minutes at 160C (fan).
  • Now break the sheet into individual crackers and space them out on the baking tray - bake for a further 10 minutes until crisp and golden.
  • Cool on a wire rack then enjoy or store in an airtight container - they will keep well for a few days.
    • © Laura Strange (www.mygfguide.com)
    Cuisine: Baking / Category: Brilliant Bread

    I hope you enjoy these gluten free sourdough discard crackers! For more delicious bakes, why not try some of these recipes:

    Happy baking! x